Streaky Bacon Wrapped Parsnips

Streaky Bacon Wrapped Parsnips, with roasted leg of turkey and cranberry sauce

Streaky Bacon Wrapped Parsnips

Couldn’t help but notice, within Site Stats, that there were several searches for this Streaky Bacon Wrapped Parsnips recipe recently. Even though this is effectively embedded within a post on Roasted turkey drumsticks. So, thought I’d post it separately. Especially as it’s so popular here in the UK as a side with a Sunday roast. It’s always served on Christmas day – almost obligatory, in fact. And, any excuse to update photos for one of my simplest recipes, as in roasted turkey legs (really must try slicing the meat tomorrow so it doesn’t look, on the plate, like it’s the lunch of a caveman!). It’s also getting cold here so perfect timing to start roasting more rather than just using my hob/stove top. Certainly as I was walking past the beach on my way food shopping earlier I was glad I was wearing 5 layers. And gloves, hat and scarf. Those North Eeasterly winds are a shocker! Must be getting cold in Northern Europe. *shivers*

Streaky Bacon Wrapped Parsnips

Streaky Bacon Wrapped Parsnips

INGREDIENTS:

Serves 2

  • 2 x medium/small parsnips per person, peeled and trimmed
  • 1 x pack streaky bacon
  • butter
  • seasoning, preferably only black pepper
  • olive oil

INSTRUCTIONS:

  • Parboil the parsnips by placing in cold water, enough to cover. Put on electric heat No 4 (out of 6) and bring to near boiling point. Reduce heat to No 2 and simmer for 3 – 5 minutes, depending on the size of the parsnips. Drain into a metal colander, rinse in cold water and shake dry. If the pan is still hot add a knob of butter and allow it to melt. Put the dry parsnips in and try to get them evenly coated with the butter. Add some seasoning, although I don’t add salt as the bacon can be salty.
  • Preheat oven to 200°C, 400°F or Gas No 6.
  • On a very clean surface start to wrap them by letting the bacon rashers hang over them to allow them to stretch slightly. Then, hold one rasher in place with your thumb and wrap on a diagonal as tightly as possible. I leave the ends free as they go nice and crunchy. Add them to a slightly oiled suitable roaster, place on the second shelf up if using electric and roast for 20 – 30 minutes. Times will vary, especially if other food items are being roasted at the same time.

.

Ready to parboil the parsnips.

Wrapped and ready for the oven.

All photographs within (Todas las fotografías dentro de) Kitschnflavours:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny Hepburn

20 responses to “Streaky Bacon Wrapped Parsnips

  1. I like your plates. What is the manufacturer and design name?

  2. The bacon makes these parsnips look lovely.. what a great idea for a Christmas brunch:) .. or Easter:)

  3. Looooove that bacon wrapped parsnip – great idea which I will definitely steal! Re: weather – 1st day of snow here in Germany! Started early this morning and still hasn’t stopped…

    • Ooooooh, shivers. Far prefer to view snow in photos!
      Do people outside of the UK not wrap parsnips in bacon? It’s so typical here. And so easy to do. The flavours are really good, as well. Plus, they go with so many roasted recipes during autumn and winter. It’s possible to wrap using pancetta or even Serano.

      • Actually, I think it’s more common here to cook parsnips in (vegetable) soups for flavour rather than roasting them.

  4. I got almost too distracted by the lovely plates to notice the food.. But then I noticed it and it is very festive and impressive! :) I got parsnips yesterday, but they come in a soup kit combo (with carrots and leeks, ready to be boiled). By the way, the temp here dropped dramatically overnight! We are hitting one digit temps, finally! :)

  5. This blog makes me want to spend the entire day eating…

  6. The bacon-wrapped parsnips are genius and beautiful! I can so easily imagine the flavors together, and with such a great presentation, i will definitely be making those. For some reason a bit of rosemary comes to mind as another layer of taste that might work well with them, but maybe it’s just me thinking of the holidays :) I also love that you pick up wonderful things at thrift stores, I do the same and some of my favorite kitchen items are second hand.

    • I can’t take credit for the genius of these. They’re cooked all over the UK.
      Love finding stuff in second-hand or charity shops that people don’t want. Especially anything kitsch. I’ve been shopping around in them ever since I was a kid!

  7. Pingback: While Your Turkey Roasts Mine Thaws « The Great Dorset Vegetable Experiment

  8. I am busy browsing your A-Z recipes, and this one is so simple and elegant, I really must make it some day!

    • Thrilled that you’re browsing my A-Z as I’m popping into those posts to respond to you – haven’t seen several of them in months. That way it’s possible to view the photos more subjectively. And I really must do what you’re doing within other blogs, too.
      Was quite surprised to the response for this post as I’d wrongly assumed parsnips are roasted like this outside of the UK. Seems I was very wrong.

  9. Just stumbled across your blog today – I absolutely LOVE parsnips (and, of course, bacon), so I am dying to try this. Looks absolutely amazing!

    • It’s funny, when I posted this I wondered who on earth was going to bother to look as this is very typical of any British Sunday roast at this time of year. Yet, outside of the UK people don’t wrap their parsnips! It’s such a simple thing to do. And delicious. Especially if you like both. Having written that, I haven’t bothered to do this in ages. Maybe that’ll be part of my Sunday lunch :) Thanks for your comment!

Love your comments and feedback!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s